Role Overview The Chef de Partie – Rum Shed is responsible for managing the assigned outlet kitchen section, supervising food preparation, and ensuring that all dishes meet hotel standards for quality, hygiene, and presentation.

Key Responsibilities

• Prepare, cook, and present dishes specific to the Rum Shed menu according to established standards.

• Supervise and guide kitchen staff assigned to the Rum Shed outlet.

• Ensure consistency in food quality, taste, and presentation.

• Maintain high standards of hygiene, cleanliness, and food safety at all times.

• Ensure timely preparation and service of dishes during operating hours.

• Assist with mise en place planning and daily kitchen operations.

• Monitor portion sizes and control food costs to minimize wastage.

• Assist with inventory management, stock rotation, and ordering of ingredients.

• Coordinate with service staff to ensure smooth outlet operations.

• Ensure proper use and maintenance of kitchen equipment.

• Follow HACCP, health, and safety regulations strictly.

• Adhere to hotel grooming standards and professional conduct guidelines.

• Support special events, promotions, and themed dining experiences at the outlet.

• Perform any other duties assigned by the Executive Chef.

Qualifications & Experience

• Culinary qualification is preferred.

• Previous experience in outlet-based kitchen operations is an advantage.

Skills & Competencies

• Strong leadership and organisational skills.

• Ability to work efficiently under pressure in a fast-paced environment.

• Attention to detail and commitment to quality.

• Good communication and team coordination skills.